TV CF는 방송 프로그램의 시작과 중간 또는 끝 부분에 간단명료하게 메시지를 전달해야하는 절제된 영상으로, 수용자들 은 이를 통해 시장에 존재하는 제품에 관한 정보를 얻을 수 있고 어려운 판단의 기준으로 삼는다. 박카스는 오랜 기간 동안 TV광고를 통하여 상품이 아닌 시대의 트렌드를 반영하며 수용자들에게 공감과 찬사를 얻고 있으며 국민 광고로서 확고한 지위를 갖고 있다. 지난 2016년 3월부터 시작한 박카스의 새로운 캐페인 ‘나를 아끼자’의 ‘콜센터편’ ‘좋더라편’ ‘아껴서편’ 그리고 ‘생일파티편’까지 총 4편의 TV CF는 20대 젊은 세대들에게 위로와 응원의 메시지를 희망적으로 전달하였는데, 특 히 ‘콜센터편’은 이 시리즈의 첫 작품으로 광고 시작 1년 6개월이 지금까지도 계속해서 수용자들에게 회자되고 기억되고 있다. 이 연구에서는 ‘콜센터편’을 통하여 박카스 광고의 성공 이유와 차별점이 무엇인지를 살펴보고, 소비자 행동 이론을 모태로 한 수용자 정보처리과정을 활용하여 연구의 분석을 시도하고 있다. 수용자 정보처리 과정(Information Process)은 우연적이든 의도적이든 수용자가 노출된 광고에 주의를 기울이고 그 내용을 이해하여 새로운 신념이나 태도를 형성하거나 변화시키는 과정을 노출, 주의, 이해, 기억의 4단계로 구성하고 있다. 연구의 구성은 우선 수용자의 정보처리의 요인과 이 론적 논의를 진행하고, 이어서 ‘콜센터편’을 각각 노출, 주의, 이해, 기억의 단계로 세부적으로 분석하고 있다. 마지막 장에 서는 이를 통해서 수용자의 의사결정과정과 저장된 기억이 상품의 브랜드 이미지에 영향을 미칠 수 있는지 확인하고, 더불 어 수용자 정보처리과정이 TV광고의 분석 도구로서의 가능성을 살펴보고 있다.

In this study, a vision-based monitoring system was applied to measure the dynamic characteristics of the stay cable. The image was acquired during the day to measure the dynamic characteristics of the stay cable and the image filter processing algorithm was applied to reduce the analytical noise of the image.

Experimental investigation of the tuned liquid column damper (TLCD) is a primal factory task prior to its installation at a site and is mainly undertaken by a real-time hybrid simulation. In this study, a noncontact standalone vision sensing system is developed to replace a series of the conventional sensors installed at the TLCD tested. The versatile measurements of the system is theoretically and experimentally evaluated through a wide range of lab scale dynamic tests.

In this study, we analyzed the content of five hazardous heavy metals (Pb, As, Hg, Cd, and Cu) in cement products distributed in Korea over the last five years. The types and amounts of waste inputted into a cement kiln or added as alternative fuels and secondary raw materials were investigated, and the correlation between heavy metal content and input waste were analyzed. The measured heavy metal content in cement products were 26.9-95.0 mg/kg for lead, 6.08-19.15 mg/kg for arsenic, 0.0339-0.2617 mg/kg for mercury, 2.937-4.392 mg/kg for cadmium, and 22.25-267.42 mg/kg for copper. In addition, based on correlation analysis results between the heavy metal content of cement products and added input wastes, major wastes that affected the heavy metal content among the 11 types of waste were iron, coal ash, waste tires, waste plaster, desulfurization gypsum, and waste synthetic resin.

This study examined the total glucosinolate (GSL) and isothiocyanate (ITC) contents according to different processing conditions; fresh Kimchi cabbage (Brassica rapa L. ssp. pekinensis), salted Kimchi cabbage and kimchi (storage temperature 4℃ and 20℃) using two different cultivars (Bomatnorang and Chunkwang). Four GSL peaks representing gluconapin, glucobrassicanapin, glucobrassicin and 4-methoxyglucobrassicin were detected in Kimchi cabbage by HPLC and HPLC/MS analysis. The total GSL contents of fresh Kimchi cabbage of Bomatnorang and Chunkwang were 21.37±1.06 μg/g dry weight (DW) and 20.96±3.33 μg/g DW, respectively. After salting, the total GSL contents of salted Kimchi cabbage decreased by 39% and 52% in Bomatnorang and Chunkwang, respectively. Finally, the total GSL contents of kimchi after storage at 20℃ decreased by 83% and 56% in Bomatnorang and Chunkwang, respectively. The extracted ITC contents were analyzed by GC/MS. Three ITC peaks were detected in Kimchi cabbage representing 2-phenylethyl ITC, 3-butenyl ITC and 4-pentenyl ITC. The 2-phenylethyl ITC levels increased during the salting process but this generally fell during storage at 20℃ as kimchi. The 3-butenyl ITC levels of Kimchi cabbage according to processing decreased rapidly due to salting and then decreased slowly during storage as kimchi. The 4-pentenyl ITC of Kimchi cabbage was lost during the salting process. The results for the change in GSL and ITC contents during the kimchi making process will be used in the food industry.

Effects of high pressure processing on physicochemical and microorganisms properties in birch sap were investigated using variable high pressure processing conditions. The viable cell counts of untreated birch sap was 4.0 log CFU, whereas high pressure processed sap were not detected. In birch sap was treated with 450 to 550 MPa, microorganisms were not detected during storage period, and physicochemical properties as well as color were slightly changed. The more processing time and pressure, its quality variations were more stable and then its optimum processing condition was determined with 120 sec at 550 MPa. The microorganisms and physicochemical properties of treated birch sap were investigated during storage at 5℃ and 10℃ for 45 and 28 days. Changes of physicochemical properties of treated birch sap were smaller than those of the untreated, but viable cell count were not detected during storage period. As for pH, °Brix, and turbidity result of birch sap, quality shelf life of control and treatment were 4 and 24 days, respectively. Especially, ΔE value of instrumental color was untreated birch sap 4 days similar with the high pressure processed it for 28 days. These results indicated that the high pressure processing can be used as an effective method to improve the shelf life of birch sap.

The purpose of this study was to obtain basic data for using Aronia as a functional food material. The composition of anthocyanin was characterized and quantitated by LC-MS/MS, HPLC, and UV-VIS spectrophotometer techniques, respectively. The anthocyanin content was analyzed by temperature, time, pH, and the addition of citric acid. The UV-VIS spectrophotometer used for analysis of anthocyanin is less accurate than the LC-MS/MS method used in recent years. In the past, cyanidin-3-Glucoside was reported to be a major anthocyanin that contains Aronia. However, LC-MS/MS analysis in this study confirmed cyanidin-3-galactoside to be the major compound. The anthocyanin content of the Aronia powder began to decrease sharply at a temperature of 65 ℃ or higher when heated for 24 hours. In an aqueous solution of Aronia, the anthocyanin content was reduced by 50% at 65 ℃ for 10 hours and decreased by 85% at 85 ℃ within 10 hours. Above pH 8, the anthocyanin content was reduced by more than 50%. The results of this study will provide useful information to maintain anthocyanin content in the manufacturing process of Aronia. It could also be used to ensure the stability of anthocyanins in similar species of berries.

We designed and implemented automatic pavement damage detector using an image processing algorithm on driving condition. The experimental results show that the detector is able to successfully monitor and detect pavement damages

We designed and implemented automatic pavement damage detector using an image processing algorithm on driving condition. The experimental results show that the detector is able to successfully monitor and detect pavement damages.

Puff processing is one of the preparation and processing methods of herbal medicines. This study analyzed the quality characteristics in schisandra chinensis extracts by puff processing (1 kgf/cm2, 3 kgf/cm2, 5 kgf/cm2) through changes of the lignan contents and antioxidant activity. The lignan contents and antioxidant activity of puff processing schisandra chinensis extracts (PPSCE) increased higher than compared to a control. Also, as lignan contents and antioxidant activity of PPSCE was increased with the increasing pressure but it was reduced from 5 kgf/ cm2. The results suggest that puff processing was attributed to the quality increase schisandra chinensis.

Background : Bitter gourd (Momordica charantia) is a vegetable with pantropical distribution and contains the active ingredient, such as momordicine and charantin. Moreover, bitter gourd has been reported to exhibit antidiabetic, anticancer, cardiovascular-protective and antioxidant effects. But, the distinctive bitter taste of bitter gourd was not suitable for food preference. This study was conducted to evaluate the improvement effects of bitter taste of bitter gourd with natural fermentation and roasting process. Methods and Results : Bitter gourd fruits were obtained from Headeulnyeokae Co., Ltd.(Gang-Jin 59253, Repubilc Korea). Fruits of bitter gourd were prepared by natural fermentation process for 4h at 25℃. After natural fermentation, the fruits were dried in hot-air dryer for 15h at 49-55℃. The dried fruits were roasted in 500 g batches at 120℃ for 10 min in the electric rotisserie oven. After roasting, fruit pieces were extracted with hot water and cold water. One of them was cool-type, and the other was hot-type bitter gourd tea. In the sensory evaluation, hot tea and cold tea showed the high scores on color, flavor and overall acceptability. Conclusion : These mean that roasted bitter gourd had less bitter, and it could be utilized widely as drink and food material.

In this study, the image processing technique referred as night vision was introduced in order to measure the displacement of structure during the nighttime. The validation of the reliability and the applicability of proposed method was evaluated by the scaled model test.

The purpose of this study is a image processing program development to consider the domestic situation of GPR detection. Therefore the image processing program will be developed to extract and to visualize the measured raw data.

The 'Misomi' is a rice variety derived from a cross between ‘Sobi’ which has adaptability of low fertilizer cultivation and SR21110 (Ilpum/Jinbu19) by the rice breeding team at National Institute of Crop Science, RDA in 2013. The heading date of ‘Misomi’ is August 14 and six days later than check variety, ‘Hwaseong’. It has 83 cm of culm length and 121 spikelets per panicle. It showed weaker cold tolerance than that of ‘Hwaseong’ during exposed to cold stress. ‘Misomi’ showed resistance to blast disease, K1, K2 and K3 race of bacterial blight and stripe virus, but susceptibility to K3a race, other viruses and planthoppers. The milled rice of this variety exhibits translucent, clear non-glutinous endosperm and short grain shape. It has low protein content (6.2%) and similar amylose content (19.4%) to that of ‘Hwaseong’. ‘Misomi’ showed better palatability index of cooked rice than that of ‘Hwaseong’. Particulary, ‘Misomi’ showed excellent processing adaptability than ‘Chucheong’ and ‘Hwaseong’ on palatability index of cold and aseptic cooked rice. Its milled rice recovery rate is similar to those of ‘Hwaseong’. However, whole grain rate of milled rice is higher than that of ‘Hwaseong’. 'Misomi' has 5.68 MT/ha of milled rice productivity in ordinary cultivation, which was 12% higher than that of ‘Hwaseong’. 'Misomi' could be adaptable to the middle plain area and Midwest coast area in Korea (Grant No. 5635).

Clean rice is useful to save time and labor force against washing rice in the household. Nevertheless the quality characteristics of the rice were not established well since the quality characteristics of the rice depend on types of the processing system. The aims of the current study were to understand the quality characteristics of clean rice prepared from the dry, semi-dry, and wet types of processing systems, and to suggest the appropriate processing system for production of clean rice. Here, we found that the quality of clean rice was improved with the increasing whiteness of rice by the dry type, although the whiteness of rice should be below 42 to satisfy 16.0 NTU of the turbidity for higher head rice ratio. Also, both the semi-dry and wet type systems showed higher ratio of head rice than the dry type system at below 16.0 NTU of the turbidity. These results imply that the wet type is more suitable for the place where rice is consumed fast, and the semi-dry type is more proper for long term storage of rice.

This study investigated the family size effect on English word processing via visual lexical decision task with three different groups of speakers, i.e., L1 English speakers, Korean L2 English learners, and English bilinguals. For English simple nouns, verbs, and adjectives, we examined the effects of the type count of morphologically related members and the surface base-frequency on lexical processing. First, results showed that the family size effect emerged in Korean L2 learners, but it was mostly inhibitory. To be specific, words with a large family size elicited slower response latencies than those with a small family size. However, the facilitatory effect arose for bilinguals and native speakers of English. Second, it was exhibited that high-frequency base words were recognized more quickly than low-frequency counterparts, confirming that token frequency as well as type frequency codetermines their recognition latency. These findings suggest that L1, bilinguals, and L2 learners' mental lexicons are organized by morphologically related words along with surface frequency although their effect size differs depending on the amount of language exposure. Finally, building on the results in the current experimental study, we propose a formal account for the processing advantages of words with a large family size under a psycholinguistic model and processing constraints.

도토리를 이용하여 도토리 차의 제조방법을 개발하고 개발된 도토리 차의 이화학적 및 품질특성을 평가하였다. 도토리 차는 네 가지 제조방법으로 제조하여 그 특서의 변화를 조사하였다. 제조방법을 달리한 도토리 차의 일반 성분을 분석한 결과 수분함량은 13.48~39.77%로 볶은 도토 리 차(RAT)에서 가장 낮았고, 3회 증제한 도토리 차(TSAT) 에서 수분함량이 가장 높았다. 탄수화물 및 조지방, 조회분 함량은 볶은 도토리 차(RAT)에서 가장 높았고, 조단백질 함량은 도토리(NA)에서 가장 높았다. 수용성 단백질 함량 은 도토리 보다 증제하거나 볶은 도토리 차에서 높았고, 3회 증제한 도토리 차(TSAT)에서 12.74 mg/g로 가장 높은 함량을 보였다. 환원당 함량 결과 도토리(NA)에서 64.3 mg/g로 가장 높은 함량을 보였다. 색도 측정 결과 L값은 도토리(NA)에서 가장 높게 나타났으며, 도토리를 증제하 거나 볶음에 따라 L값은 감소함을 보였고, a, b값은 도토리 (NA)에서 높았다. 총 폴리페놀 및 플라보노이드 함량은 3회 증제한 도토리 차(TSAT)에서 각 41.15 mg/g, 2.78 mg/g 으로 가장 높은 함량을 보였다. 관능검사 결과 색은 볶은 도토리 차(RAT)에서 가장 높게 평가되었고, 맛과 향은 3회 증제한 도토리 차(TSAT)에서 가장 높게 평가되었다. 떫은 맛은 도토리(NA)에서 가장 떫고, 볶은 도토리 차(RAT)에서 떫은 정도가 가장 낮은 것으로 평가되었다. 전반적인 기호 도에서는 3회 증제한 도토리 차(TSAT)에서 5.42로 가장 높게 평가되었으며, OSAT, RAT, NA순으로 평가되었다. 따라서 본 실험의 결과를 바탕으로 도토리를 이용한 도토리 차의 제조방법을 확립하고 도토리 차의 이화학적 및 품질특 성을 통하여 다양한 식품소재 및 식품개발에 활용할 수 있을 것이다.

To get the empirical data of GPR detection and to develop the image prosessing program of GPR detection data, GPR detection were proceed by the underground pipes and cavities buried in the Chamber. In the case of non pavement and asphalt pavement, water filled cavity that was buried in 0.7m depth was able to detection. But in the case of 1.0 m and 1.3 m buring depth, water filled cavity was not able to detection. In the case of non-reinforced and reinforced concrete pavement, it was difficult to detect the cavity caused by signal interference. GPRiPP programs was developed for image processing of the GPR detection data. The major processing algorithm were background removal, stacking and gain function. With proper image processing of gain function and background removal in GPRiPP program, it was showed that similar results can be obtained with conventional image processing program.

For the purpose of reuse the wasted by-products from the skate process to the health functional food or medicinal material, chondroitin sulfate was extracted from the skate cartilage with the method of hydrolysis with protease enzyme, and the contents of chondroitin sulfate and hydrolyzed protein were measured qualitatively and quantitatively. The effects of chondroitin sulfate on body weight or liver weight changes, hepatotoxicity elimination and anti-inflammatory actions were measured from in vivo test with feed-treated mice. From the hydrolytic extraction of skate cartilage with the mixture of 1% alcalase and 1% protease for 4 hours, the extraction yield of chondroitin sulfate was about 32.55%. The content and molecular weight of chondroitin sulfate was 26.63% and 2.85×105 Da., respectively and the content ratio of chondroitin sulfate to protein was measured to 1 to 2.76 with gel permeation chromatography. For the odor component, trimethylamine decreased about 30% but almost not ammonia from chondroitin sulfate with the treatment of activated carbon. From the feeding chondroitin sulfate to mice, the control effect of body and liver weights decrease was measured, anti-inflammatory action and hepatotoxicity elimination action were also measured. From these results, process operation conditions for manufacturing of chondroitin sulfate were suggested.

본 연구에서는 철근의 인장시험에서 변형률에 대한 상세 측정을 위하여 이미지 프로세싱을 이용하고, 변형률 분포와 넥킹구간을 평가하였다. 이미지 프로세싱 방법으로는 기존의 회색조영상을 이용한 방법이 아닌 칼라영상의 색상정보를 분석하여, 원하는 타겟과 가장 일 치하는 영역과 그 외의 영역으로 구분하여 이진영상으로 변환하는 방법을 사용하였다. 변환된 이진영상에서 개별 타겟들의 도심점을 산출한 후 각 도심점의 상대변위값을 변형률로 환산하였다. 인장실험은 ASTM A615 기준으로 제작된 grade 60 철근 중 D22와 D29에 대해서 시험을 수행하였다. 이미지 프로세싱을 이용하여 계측된 변형률 결과를 기존 변형률 게이지를 이용하여 계측한 결과와 비교하여, 본 연구에서 사용한 이미지 프로세싱 방법에 대해서 검증하였다. 이미지 프로세싱을 이용하여 초기 탄성구간의 변형률 뿐만 아니라 넥킹구간에서 발생한 0.5 (50%) 이상의 변형률도 계측이 가능한 것을 확인하였다. 본 연구결과 이미지 프로세싱을 통하여 기존 변형률 게이지의 계측한계를 극복가능 하고, 다양한 지점에서 자유롭게 계측할 수 있음을 알 수 있었다.